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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Proofing bread at home.
On Sun, 18 Jan 2004 14:02:05 -0800, "H. W. Hans Kuntze"
> wrote: >Of course, it also has to do with more thorough hydration of the dough, >but a slowly fermented dough just produces a better tasting product for >that matter, IMHO. Hi Hans, I often mention to folks that making bread is rather like making wine in this regard.... We could certainly ferment grape juice quickly to produce something that has some of the constituents of wine. But few would want to drink it. Almost without exception (in my experience) fermented foods profit from a slower, cooler, processing. Bread included. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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